Eggnog Cookies

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This recipe was also apart of the 12 Days of Christmas Recipes {Here}

One bite of these delicious cookies and they became my favorite.  After I took the first bite, I instantly wanted to not share them and eat them all myself.  But then I realized I wanted everyone to experience these amazing cookies.  My hubby for example, hates eggnog.  I had him take one bite and he loved them.  My kids, neighbors, family, everyone loved these cookies!  The eggnog is very subtle in these and the flavor is wonderfully balanced with the cinnamon and nutmeg.  The cookie was so soft and the glaze on top was heavenly!   My thighs will be thankful that I gave some of these away, but geez it was a hard thing to do!  These are the perfect holiday cookie!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Things that I changed: Kept the recipe the same
Things that I would do differently next time: Nothing
Will I make this again?  Yes!!!

Ingredients:

1 1/4 cups white sugar

3/4 cup butter, softened

1/2 cup eggnog

1 teaspoon vanilla extract

2 egg yolks

1 teaspoon nutmeg

2 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

Eggnog Glaze:

1 ½ cup powdered sugar

3 tablespoons eggnog

1. Preheat your oven to 300 degrees.

2. Combine the flour, baking powder, cinnamon and nutmeg.  Set aside.

3. Cream sugar and butter together in mixing bowl.

4. Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.

5. Add the flour mixture and beat at low speed until combined.  Do not over-mix.

6.  Spoon onto ungreased cookie sheet or parchment paper and make the dough balls rather small because they will spread in the oven.  I always test about 3 cookies in the oven first before making an entire batch.  Sprinkle the cookies with nutmeg.

7. Bake 15-18 minutes, mine took 17, until the edges are lightly brown.

8.  While the cookies are in the oven make the glaze by combining the powdered sugar with 3 T eggnog.

9.  Drizzle the glaze over your cookies and devour!

Recipe from:  Your cup of cake

Chili's Copycat Skillet Queso

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I have a blog BFF over at High Heels and Grills.  We became instant friends through our blogs and talk and Facebook all the time together about random things.  We even got to meet each other a couple of weeks ago!  She is such an amazing person and friend.  But we never seem to talk about what we are making on our blogs.  So a couple of weekends ago, I found this recipe for Chili's queso.  And you already know from my cajun chicken pasta recipe that we are obsessed with Chili's.  Their queso is so amazing that we even pay the extra 50 cents to get it in the 2 for $20 deal.  I HAD to try this recipe ASAP!  So I set out to find a skillet.  After 5 stores we had no success of finding one.  On that Monday Sarah posted the same recipe on her site!  So now not only is she awesome, she has good taste too!  I found the skillet on Amazon, of course and made this delicious recipe.  IT IS EXACT.  Me and the hubby were in Chili's queso heaven.  We saw a glimpse of our future last night being able to make large amounts of queso at home and living fat and happily ever after.  

Rating: 5 stars Difficulty of Recipe: 1 star
Things that I changed: Nothing
Things that I would do differently next time: Nothing
Will I make it again?  OF COURSE!

Ingredients:
16 ounce box Velveeta cheese
1 cups milk
2 teaspoons paprika
1/2 tsp ground cayenne pepper
15 ounce can Hormel Chili (No Beans)
4 teaspoons chili powder
1 Tablespoon Lime Juice
1/2 teaspoon ground cumin

1. Cut the velveeta into cubes

2. Combine the cheese with remaining ingredients in medium saucepan over medium heat.

3. Stir Frequently until the cheese melts.  

4. Enjoy with tortilla chips!

Recipe from Everything in moderation

Peppermint Kiss Sugar Cookies

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Have you tried a peppermint kiss yet?  I am surprised that any of them made it on top of these cookies!  They are so good and my new favorite treat!  These peppermint cookies are the perfect cookie exchange treat.  Let me tell you why...  they make a lot, they are so cute, and they are amazingly good!  I had to give some away because I liked them a little too much!  

Rating: 5 stars  Difficulty of Recipe: 2 stars
Things that I changed:  I didn't add the peppermint extract.  I think it would have been too much peppermint for me.
Things that I would do differently next time: Nothing
Will I make it again?  Yes 

Ingredients:

1 1/2 cups powdered Sugar

1 1/4 cups butter, softened

1 tsp peppermint extract (opt)

1 tsp vanilla extract

1 large egg

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup finely chopped candy cane flavored Hershey's kisses

Granulated sugar (For rolling cookie balls in)

About 30 unwrapped Candy Cane Kisses

1. Preheat your oven to 350 degrees F.

2. In mixing bowl, sift together flour, baking powder and salt.  Set aside.

3. In large mixing bowl, combine the powdered sugar, butter, extracts, and egg.  Beat at medium speed scraping sides of bowl until creamy.  Add the flour mixture mixing until blended.  The mixture will be a bit crumbly.  Stir in chopped kisses.

3. Shape the dough into 3/4 inch balls and roll them in the sugar.  Bake for 10-12 minutes.

4.  As soon as out of the oven press a candy cane kiss in the center.  Put immediately in the fridge or freezer so that they keep their kiss shape.  

I found that you can do this two ways.  1- You can just press the kiss into the cookie and it will melt in the center.  It will still look really cute with the stripes but lose the kiss shape.  I LOVED the way they tasted when I bit into the soft cookie with melted chocolate.  or 2- You can either put them in the fridge or freezer to keep the kiss shape.  or I let my cookies cool for about 5 minutes and pressed the kiss down into it and put it in the fridge.  it hardly melted at all.  Both ways are awesome, I always warmed mine up anyway before eating so the chocolate was soft and gooey.... YUM these are so good!

5. Store in an airtight container at room temperature up to a week.  If they last that long!

Chili's Copycat Cajun Chicken Pasta

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True Story:  I tricked the hubby tonight into thinking I actually got Chili's take-out.  He couldn't tell a difference.  It was awesome!  We love Chili's.  It isn't a five star restaurant or anything fancy, but their two for $20 deal for a date night is great for us and we love it!  I have been getting this cajun chicken pasta for years.  I even made it a few years back, but nothing was as close as this recipe was!   This tastes just like the real thing.  Try it yourself and see!

Rating: 4 stars Difficulty of Recipe: 3 stars
Things that I changed:  I added a little bit of cornstarch to the sauce to thicken it up a little.
Things that I would do differently next time: Nothing
Will I make it again?  Yes

Ingredients:
2 chicken breasts, boneless skinless
4 teaspoons cajun seasoning
4 tablespoons butter or 4 tablespoons margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces penne pasta, cooked and drained
2 roma tomatoes, diced
1/2 cup parmesan cheese, fresh shredded, to taste

1.  Rinse the chicken in water and put in a Tupperware container or large resealable bag. Add the cajun seasoning and shake to coat thoroughly.
2. In a large skillet, melt the 2 tablespoons of butter over medium heat.  Add the chicken and turn when needed. Make sure to check with a knife to make sure it is no longer pink.
3.  When the chicken is almost done, in a saucepan combine the heavy cream, 2 Tbs butter, lemon pepper, salt, black pepper, and garlic powder.  When the cream mixture begins to bubble, add the pasta and remove from heat stirring well.  
4.  Once chicken is cooked, cut thin strips on cutting board.  
5.  Spoon the pasta onto a plate and top chicken, diced tomatoes and parmesan.  Sprinkle with more cajun seasoning if desired!  Best when served with a side of texas garlic toast. ;)
Recipe from Food.com

Gingerbread Brownies

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I feel like I have been on a roll lately with making awesome recipes!  The first batch of these were gone so fast that I couldn't even get a picture of it.  So I gladly volunteered to go back to the store and bought two boxes to make them in a 9x13.  Here is the best part of this whole recipe.  It is only 3 ingredients.  Seriously.  You can mix up a batch in 2.5 seconds and have them ready in no time.  These are so easy and delicious that you have no excuse NOT to try them!!

Rating: 5 stars  Difficulty of Recipe: 1 star
Things that I changed: Second batch I doubled and made in a 9x13.
Things that I would do differently next time: Nothing
Will I make this again?  Yes

Ingredients:
1 box of Betty Crocker Gingerbread Cake Mix (I found it at Walmart near the holiday stuff)
1/3 cup evaporated milk
1/2 cup melted butter
Powdered sugar for dusting (Optional)

1. Preheat the oven to 350 degrees and spray a 9x9 baking dish with cooking spray.
2. Combine the 3 ingredients and mix well.
3. Spread the batter smoothly and evenly in the 9x9 baking dish.
4. Bake for 25 minutes or until the brownies are firm.  
5. Let them cool for a few minutes and devour!
Recipe from Oh Bite It

Beefy Nacho Soup

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I love quick and easy soups especially when this is such a busy time of year.  I made this soup in the morning and put it in the crockpot on warm all day.  I took a little bite before I put it in the crockpot and I feel in love.  This soup was so yummy!   I couldn't wait to come home from being busy all day and eat this delicious soup with my family.  This was a hit!  Everyone in my family loved it and my sister begged me to take the rest home to her a hubby.  This is a soup recipe I will be making over and over again!

Rating: 5 stars  Difficulty of Recipe: 2 stars

Things that I changed: Nothing

Things that I would do differently next time: Possibly add one more can of the diced tomatoes.   I love diced tomatoes.

Will I make this again?  Yes

Ingredients:
1 lb lean ground beef
1 package taco seasoning
1 can (10 3/4 ounce) condensed nacho cheese soup
1 can (10 oz) diced tomatoes and green chilis, undrained
1 1/2 cups milk
3/4 cup sharp cheddar cheese

1.  In a 2 quart saucepan, cook the ground beef and drain the fat.
2. Add the remaining ingredients into the saucepan.
3. Cook for about 8 - 10 minutes until thoroughly heated through.  At this point I kept warm in crockpot for a few hours.
4. Serve with sharp cheddar cheese on top and crushed tortilla chips.
Recipe Adapted from Pillsbury

Slow Cooker Beef and Broccoli

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I have made a beef and broccoli recipe before on my blog and it was really good.  It was a little more work but it was still delicious.  But there is something about slow cooking something all day in a crockpot.  The beef literally just melted in my mouth because it was so tender.   And the sauce that it slow cooked in all day was so amazing.  This is one of the recipes that I post that I hope everyone tries.  Just thinking about how good this tasted is making me drool.  I feel like I never have to go eat out because I keep finding restaurant quality recipes to make at home.  This.was.awesome.

Rating: 5 stars  Difficulty of Recipe: 2 stars
Things that I changed:  I kept it the same.
Things that I would do differently next time:  I would add more meat.  The recipe calls for about a pound.  Once everything is cooked it shrunk and there was more sauce to meat ratio.  I would add 1 1/2 to 2 pounds next time I make it.
Will I make it again?  For sure

Ingredients:
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
1/2 cup low sodium soy sauce
1/3 cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves minced
2 tbsp cornstarch
Frozen Broccoli Florets (I used one bag)
White or brown rice, cooked

1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2.  Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.

3. Turn the crockpot on low and cook for about 6 hours.  Mine was ready at 5.  You don't want to cook the beef too long or it will start to shred.

4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch.  I added about 2 extra tsps of cornstarch to thicken it up a little bit more.  Slowly stir this into the crockpot.  I added the broccoli in at this point so that it could get heated through.  You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook.  You don't want to add the broccoli until the very end or it will be mushy. 
5.  Serve over white rice and enjoy!! 
Recipe adapted from Table for Two

Bacon Wrapped Chestnuts

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A few years ago my friend made these for a party that we had.  They were such am awesome appetizer and they were gone in about 5 minutes.  I asked her to bring them to every get together that we had, even a party that they had for me before I moved!  I have been craving these things ever since.  The combinations of flavor is so amazing and the sauce is so savory.  I was so glad that she shared the recipe with me!  You will love these too and they will be a hit at any get together!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Things that I changed: Nothing
Things that I would do different next time: Nothing
Recipe From: My BFF Amy :)

Ingredients:

2 cans of whole water chestnuts

Turkey Bacon

1/2 cup brown sugar

1/2 cup sweet chili sauce

1 cup mayonnaise

1. Cut the strips of Turkey Bacon in half.  Wrap around the water chestnuts and stick toothpick in center to hold in place.  Place in a 9x13 pan.

2.  Mix the brown sugar, sweet chili sauce, and mayonnaise together.  Poor the sauce over the bacon wrapped chestnuts.

3.  Marinate in the fridge for 2 hours.

4. Bake at 350 degrees for 45 minutes.  Broil the top for about 5 minutes at the end to crisp the bacon a little.

Cake Batter Rice Krispies Treats

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We love rice krispies treats at our house!  I mean who doesn't?  They are quick, easy, and so delicious.  But I felt like we needed to mix it up a little.  I found this recipe for cake batter krispies that was supposed to be life changing.  They were amazing!  And I think I ended up eating more than my kids... oops.  It was a fun twist to regular rice krispies treats!

Rating: 4 stars Difficulty of Recipe: 1 star

Things that I changed: Nothing

Things that I would do differently next time: Nothing

Will I make this again?  Yes!   We will probably make them this way every time!

Recipe from: Gimme some oven

Ingredients:

3 Tbsp. butter

1 (10 oz.) bag of mini-marshmallows

1/3 cup yellow cake mix 

5 cups crispy rice cereal

1 (1.75 oz.) container of sprinkles

1. Melt butter in a large saucepan over low heat and add marshmallows. 
2. Once melted, stir the cake mix slowly into the melted marshmallows until it is combined.
4. In large bowl, combine the rice krispies and melted marshmallow mixture.  (I just used a large pot for melting the marshmallows, removed from heat and added the rice krispies at this time and mixed together.)
5. Add 1/2 of the sprinkles to the marshmallows and rice krispies while stirring.
4. Spray a 9x13 with cooking spray and press it down into the dish.  
5. Sprinkle the remaining sprinkles on top.
5.  Wait about 30 minutes before cutting and I also sprayed the knife with cooking spray to help them cut easily!

*With the remaining cake mix you can also made some cake batter cookies.  All you would have to do is measure 6 oz of cake mix and 1/4 cup canola oil and 1 egg.  Form that into balls and bake at 350 for 10-12 minutes.

Creamy Potato Soup

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My mom made this soup for us for Sunday dinner a few weeks back.  It was gone so fast that I couldn't even get a picture of it.  This soup was so delicious and creamy.  We LOVED it!  I was more than happy to make it again for my family!!

Rating: 5 stars Difficulty of Recipe: 3 stars
Things that I changed: Apparently I missed the part of adding the 2 cups water to the soup!  It still tasted great to us!!
Things that I would do differently next time: Add the water
Recipe From: Food.com

Ingredients:
2 quarts water for boiling potatoes
8 potatoes, diced
4 cans chicken broth
1 small onion, diced
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
3/4 cup all-purpose flour
2 cups cold water
1 1/2 cups heavy cream
1 cup butter
1 1/2 cups colby-monterey jack cheese
1/4 cup bacon bit
1/4 green onion

Directions:
1. Boil the potatoes for about 8-10 minutes or until tender.
2. In a large pot, add the broth, onions, salt, pepper, and water.  Let is simmer on medium low.
4. In a small saucepan, melt the 2 sticks of butter.  Whisk in the 3/4 cup flour and add to your broth mixture slowly.
5.  Add the heavy cream slowly to thicken.
6. Let that simmer for 20 minutes and add the potatoes.
7.  Serve with green onions, bacon, and cheese if you'd like!

White Hot Chocolate

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When I was younger I hated chocolate.  My mom always told me it was probably because when she was pregnant with me, she ate a candy bar everyday on her break!  Unfortunately for my waistline, over the years I have started liking it more and more.  But if I had to choose between white and milk chocolate.... white chocolate every time!  I love white chocolate.  I was so excited to try this recipe for homemade white hot chocolate.  It has been freezing in Utah and we just got a huge snow storm!  This sure did hit the spot perfectly.  I thought it was the most delicious hot chocolate that I have ever tried!  It was amazing!!

Rating: 5 stars  Difficulty of Recipe: 1 star
Things that I changed:  I added a 1/2 cup of heavy cream for good measure!  I also added a pinch of nutmeg to it!
Things that I would do differently next time:  Nothing
Will I make it again?  Yes
Recipe Adapted From: All Recipes

Ingredients:

4 cups milk of choice (You can substitute half and half, heavy cream, or a mixture.)

1 tsp vanilla extract

8 oz. white chocolate, chopped into small pieces

Whipped Cream or marshmallows for topping

1. Stir together milk, chocolate and vanilla in small saucepan.

2. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.) 

3. Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.

Overnight Cinnamon Apple Oatmeal

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I have made this twice this week and I had it for breakfast and lunch today!  Yeah, this is good.  My favorite part about the recipe was to be able to dump it in the night before and quickly serve it as we are running out the door.  It is also nice because my hubby leaves pretty early, so he is able to grab some before he leaves!   This is so yummy!

Rating: 4 stars  Difficulty of Recipe: 1 star
Things that I changed:  Make sure that you buy steal cut oats.  Nobody at the store knew the difference so just recommended to me the old fashioned oats.  It will turn our mushy if you don't use the steal cut oats. 
Things that I would do differently next time: Nothing
Recipe from: All Recipes

Ingredients:
1 Cup Steal Cut Oats
4 Cups Liquid (I split between almond milk and water.)
2 Tsp Cinnamon
1 Apple (Chopped)
1/4 cup raisins (Optional)
Stevia or Sugar to taste

1. Put Apple, cinnamon, & Raisins in the slow cooker.  
2. Then add one cup of steal oats.
3. Pour the 4 cups of liquid into the slow cooker.
4. Cover and set to low to cook for 7 hours.